Course Description:Introduction to Home economics You will be studying the following topics this year: Food Preparation : Unit 1:Review of previously learned skills Reading a recipe (changing amounts) Measuring equivalents Measuring liquid and solid ingredients Cooking terms Kitchen safety and first aid Food handling and sanitation (food poisoning) Basic nutrients Unit 2:Quick breads Pancakes(griddles) Waffles(waffle irons) Fritters / Funnel cakes(deep fat frying) Muffins(baking) Tea breads Cobblers/ Shortcakes Dumplings Coffee Cakes Unit 3:Eggs Nutrition Selection and storage Hard-cooked/ Soft-cooked Poaching/ frying/ scrambling/ shirring Microwaving Uses(coating, emulsifying, binding/ leavening/ Foams) Ex.stuffed French toast, Monte Cristo sandwiches, Breakfast burritos, puffy omelets, cream Pies, etc.) Unit 4:Dairy products Nutrition Types of milk Dairy-based beverages (Smoothies, milkshakes, etc.) Types of dairy and non- products Types of cheeses (tasting) Cooking with cheeses (all types) Ex.casseroles, dips, quiches, cookies, soups, ice cream, candies) Unit 5: Microwaving cooking Cooking Techniques:Shielding Covering/ venting Rotating/ turning Cooking at varied power levels Arranging/rearranging Piercing/scoring Standing time Combination cooking Bacon rack/ browning plate Advantages and disadvantages Variables( moisture, size, density, temperature, shape, fat and sugar content) Food examples:Meatballs and pasta, bar cookies, tuna and rice, fresh vegetables, candy, fruit crisp, sausages, Mexican dishes, baked potato skins, etc.) Unit 6:Party foods and entertaining Table etiquette/ table setting/ centerpieces Menu planning/menu writing Party planning basics Invitations Decorations and party themes Styles of meal service Appetizers Brunches Dinners/ Picnics Desserts(cut-up cakes, cheesecake,etc.) Italian foods (stromboli, lasagna,stuffed shells, etc.) Sewing Units: Unit 1:Basic sewing skills reviewed Sewing knitted fabrics Computerized sewing machine Ex.Blankets, hats, scarves, etc. Unit 2:Buttonhole and button project Sewing woven fabrics Sewing on a serger Pattern symbols Pattern layout and marking Use of a guidesheet Buttonhole construction Button attachment (three styles) Other construction (pockets, casing, etc.) Ex.boxer shorts, purse or bag, etc. Unit 3:Applique project Applique design Satin stitching Personalizing a project Ex.pillows, wall hanging, chef’s hat, etc.
You will be studying the following topics this year:
Food Preparation :
Unit 1: Review of previously learned skills
Reading a recipe (changing amounts)
Measuring equivalents
Measuring liquid and solid ingredients
Cooking terms
Kitchen safety and first aid
Food handling and sanitation (food poisoning)
Basic nutrients
Unit 2: Quick breads
Pancakes (griddles)
Waffles (waffle irons)
Fritters / Funnel cakes (deep fat frying)
Muffins (baking)
Tea breads
Cobblers/ Shortcakes
Dumplings
Coffee Cakes
Unit 3: Eggs
Nutrition
Selection and storage
Hard-cooked/ Soft-cooked
Poaching/ frying/ scrambling/ shirring
Microwaving
Uses (coating, emulsifying, binding/ leavening/
Foams)
Ex. stuffed French toast, Monte Cristo sandwiches,
Breakfast burritos, puffy omelets, cream
Pies, etc.)
Unit 4: Dairy products
Nutrition
Types of milk
Dairy-based beverages (Smoothies, milkshakes, etc.)
Types of dairy and non- products
Types of cheeses (tasting)
Cooking with cheeses (all types)
Ex. casseroles, dips, quiches, cookies, soups,
ice cream, candies)
Unit 5 : Microwaving cooking
Cooking Techniques: Shielding
Covering/ venting
Rotating/ turning
Cooking at varied power levels
Arranging/rearranging
Piercing/scoring
Standing time
Combination cooking
Bacon rack/ browning plate
Advantages and disadvantages
Variables ( moisture, size, density, temperature,
shape, fat and sugar content)
Food examples: Meatballs and pasta, bar cookies,
tuna and rice, fresh vegetables, candy,
fruit crisp, sausages, Mexican dishes,
baked potato skins, etc.)
Unit 6: Party foods and entertaining
Table etiquette/ table setting/ centerpieces
Menu planning/menu writing
Party planning basics
Invitations
Decorations and party themes
Styles of meal service
Appetizers
Brunches
Dinners/ Picnics
Desserts (cut-up cakes, cheesecake, etc.)
Italian foods (stromboli, lasagna,stuffed shells, etc.)
Sewing Units:
Unit 1: Basic sewing skills reviewed
Sewing knitted fabrics
Computerized sewing machine
Ex. Blankets, hats, scarves, etc.
Unit 2: Buttonhole and button project
Sewing woven fabrics
Sewing on a serger
Pattern symbols
Pattern layout and marking
Use of a guidesheet
Buttonhole construction
Button attachment (three styles)
Other construction (pockets, casing, etc.)
Ex. boxer shorts, purse or bag, etc.
Unit 3: Applique project
Applique design
Satin stitching
Personalizing a project
Ex. pillows, wall hanging, chef’s hat, etc.